Serve with curry, paella, bouillabaisse; also fish, chicken and chops.
Ingredients
- 1 cup long grain white rice
- 2 cups water or chicken stock
- 1 TB butter
- 1 TB finely minced onion
- 1/2 tsp. salt
- 1 pinch Saffron, crumbled
Directions
Place butter and onion in a heavy qt. saucepan. Saute over medium heat until onion is translucent. Add rice, saffron, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed, about 18 minutes.
Print this recipe
Submitted 6/13/05.
Source: Pezey's LTD.
Submitted By: Linda Wilson
lwilson@gatecom.com
Saffron Rice